Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lima Beans | 1/2 cup (85g) cooked | 108 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 14 pound dried lima beans
- salt
- pepper
Directions
Cut squash in quarters or less, remove seeds and stringy por- tion; place in a dripping pan; bake two hours or until soft; remove from shell; mash and season with butter, salt, sugar and pepper.
Mrs. J. 0. Parmlee.
SUCCOTASH (STRING BEANS.)
String, wash and cut the beans in y^ inch pieces: place in stcAv pan of boiling water and boil until nearly tender, thirty or forty
VEGETABLES. 6i
minutes ; then add corn cut from the cob, % more corn than beans, and continue boiling slowly until both are tender at which time very little water should remain in the pan; season with butter salt and pepper, five minutes before serving.
Mrs. D wight Cowan.
SUCCOTASH (LIMA BEANS.)
14 pound dried lima beans; soak one hour in water; boil two hours (slowlv) ; add 1 can corn; season with salt, pepper and but- ter. " Mrs. R. S. Hall.